Title: Chili-Pone-Pie
Categories: Vegetable Beef Casserole Check
Yield: 4 Servings
| 1 | lb | Ground beef |
| 1/2 | c | Onion; chopped |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Chili powder |
| 3/4 | ts | Salt |
| 1 | c | Canned tomatoes |
| 1 | c | Kidney beans, canned; drained |
| 1/2 | pk | Corn muffin mix |
| | | Or 1/2 standard cornbread recipe |
Recipe by: Living Waters Church and Christian School cookbook Brown meat
and chopped onion. Add seasonings and tomatoes. Cover and simmer over low
heat for 15 minutes. Add beans. Pour meat mixture into greased 1 1/2 qt
casserole. Top with cornbread mixture and spread with wet knife. Bake at
425F for 20 to 25 minutes. You can leave mixture in skillet and top with
cornbread mixture and bake. Typed by Diana Rattray